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Recipe Detail Page
Twice-Baked Mini Potatoes with Lobster & Crème Fraîche
Holiday 2021
Mini potatoes get the twice-baked treatment with a luxurious filling of lobster, crème fraîche and chives. Good-quality cooked lobster claw and knuckle meat from Canada can be found in the freezer section of most supermarkets. Just make sure to thaw it fully and pat dry with paper towels.
Makes 24 potatoes
24 mini yellow-flesh potatoes, about 1 bag (680 g)
1 tbsp (15 mL) canola oil
Coarse sea salt to taste
2 tbsp (30 mL) unsalted butter, melted
1/4 cup (60 mL) crème fraîche, plus more for garnish
1/4 cup (60 mL) finely sliced chives
3/4 cup (175 mL) chopped cooked lobster meat
Fine sea salt to taste
Dill fronds for garnish
1. Preheat oven to 400°F (204°C).
2. Place potatoes in a mixing bowl. Drizzle with oil and toss to coat. Sprinkle with coarse salt and toss again. Transfer to parchment-paper-lined baking sheet. Bake on the middle rack until a paring knife inserted in the centre of the biggest potato meets with no resistance, about 30 minutes. Remove from oven.
3. When cool enough to handle, slice off the top quarter of potatoes and save for another use. Using a melon baller or metal 1/2 tsp (2 mL) measure, scoop out the flesh from potatoes, leaving a thin wall. Place flesh in a mixing bowl and mash with a potato masher. Stir in butter, crème fraîche, chives and lobster. Season with fine sea salt. Scoop back into potato shells, packing and piling filling high. (If there is any filling left, microwave for a snack.) Bake potatoes until filling is just heated through, 8 to 10 minutes.
4. Garnish each potato with a tiny dollop of crème fraîche and a dill frond.
Makes 24 potatoes
